MENU MASTERCLASS
PHOTOGRAPHS KATE WHITAKER FOOD STYLING JEN BEDLOE AND LOTTIE COVELL STYLING OLIVIA WARDLE
HERE’S WHAT KIRSTY ASKED FOR…
• A menu to feed eight people
• A simple cocktail to please the grown-ups
• Canapés to stave off hunger pangs while lunch is cooking
• A crowd-pleasing starter
• A roast involving less stress than a traditional one
• A pudding that doesn’t involve a lot of faffing about
EASTER LUNCH MENU FOR 8
Springtime G&T Salami and sun-dried tomato pretzel rolls
Sharing pan fondue with garlic toasts, roasted radishes and asparagus
Maple and spice slow-roasted shoulder of lamb with onion jus
Pot-roast new potatoes Tenderstem gratin
Honey and cumin roast carrots
Spiced brioche and rhubarb pudding
As guests arrive, greet them with a springtime G&T and this spicy twist on sausage rolls
When Kirsty asked for help with her menu, the food team got together to brainstorm ideas for what would work best. Key points? Making as much ahead as possible, as well as recipes that didn’t involve fussy detail or fancy finishing. We created a sharing-style starter to pop under the grill just before everyone’s ready to eat. The main course had to be slow-cooked lamb shoulder: a crowd-pleaser that will rest happily for an hour before carving. And for afters, a simple rhubarb and custard bread and butter pudding. To keep the children happy on our photo shoot, we organised an egg hunt in the garden. The day was a great success and Kirsty loved her recipes. We hope you enjoy cooking them, too.
JEN BEDLOE, ACTING FOOD EDITOR
WELCOME DRINK
Springtime G&T
MAKES 2. HANDS-ON TIME 5 MIN
FOOD TEAM’S TIP
For a soft version, replace the gin and liqueur with elderflower cordial.
Put 60ml gin and 2 tbsp St Germain elderflower liqueur (from most supermarkets; or use elderflower cordial) into a cocktail shaker with a handful of ice. Stir and strain into glasses. Top up with 200-250ml Fever-Tree elderflower tonic. Serve with a sprig of fresh herbs.
TO NIBBLE
Salami and sun-dried tomato pretzel rolls
MAKES 40. HANDS-ON TIME 20 MIN, OVEN TIME 12-15 MIN
MAKE AHEAD
Make the rolls up to the end of step 3, then bake fresh to serve. If you’re making the whole menu and don’t have a double oven, bake the day before, cool, wrap and chill. Warm in the oven for 5-10 minutes before serving.